Varietal olive oils are extra-virgin olive oils (EVOO) that have been made from a single variety of olive (comparable to varietal wines, which are made from a single variety of grape). The exact varieties of these olives depend on seasonal harvests, and our selection often changes every few months.
Our varietal olive oils are classified by intensity: mild, medium and robust. These classifications refer to both intensity of taste and polyphenol count of the olive oil. The more robust the oil, the higher its polyphenol count and the more peppery it tastes. Mild, medium and robust oils can be used interchangeably, however some people find that the milder olive oils are better suited to salads, whereas the more robust are better suited to bread dipping and cooking.
Also, the higher the polyphenol count, the higher the smoke point, so if you’re planning to use your olive oil primarily for cooking, we suggest using a more robust olive oil.